This petite blackberry crumble is as charming as it is flavorful — sweet, tart, and bright from fresh, juicy blackberries. The buttery, oat-studded crumble topping makes this small-batch dessert irresistible.
Petite desserts are perfect when you want a treat for one or two. Small baking dishes and mini skillets make for a lovely presentation and allow you to serve right from the pan. With Valentine’s Day or a quiet date night in mind, this Petite Blackberry Crumble is an ideal option.
The recipe is quick to prepare and, because it’s a small dish, it bakes fast. You can also swap the blackberries for other seasonal fruit if you like. If you don’t own a 6-inch cast iron skillet, this size is handy for single-serve desserts and great to have on hand.
How to Make this Petite Blackberry Crumble
Preheat the oven to 350° F. Lightly grease or spray a 6-inch cast iron skillet and set aside.
Place a small saucepan over medium-high heat. Add the blackberries, sugar, and lemon juice and stir to combine. Bring to a gentle boil, then lower the heat to medium. Stir in the cornstarch and simmer until the berries begin to soften and break down, about 3–4 minutes. Transfer the fruit to the prepared skillet and set aside while you prepare the crumble topping.
In a small bowl, combine the flour, oats, sugar, salt, and optional cinnamon. Add the oil or melted butter and lemon juice, and mix with a fork until the dry ingredients are evenly moistened and small clumps form. The mixture should be crumbly, not a batter. Spread the crumble evenly over the blackberries, leaving some edges exposed.
Bake in the preheated oven for 20–25 minutes, until the topping is a light golden brown. Let cool for a few minutes, then serve warm with a small scoop of vanilla ice cream or a dollop of Greek yogurt if desired. Enjoy!
What Other Fruits Can I Use in this Crumble Dessert?
This crumble works well with many fruits: berries, stone fruits, apples, and pears all make excellent fillings. Use whatever is in season or combine fruits for a layered flavor profile.
Ideas to try: strawberries, blueberries, raspberries, peaches, apricots, plums, cherries, various apple types, and pears. A mix of fruits — for example, blackberries with sliced peaches — creates more complex flavor. For a fresh twist, add a sprig of thyme or a few basil leaves to the fruit while it simmers.
Experiment and enjoy — and feel free to share what combinations you try in the comments below.
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📖 Recipe
Petite Blackberry Crumble
Ashley Boyd
Equipment
- 6-inch cast iron skillet
Ingredients
- 1 ½ cups fresh blackberries, rinsed
- 2 tablespoons granulated sugar (or sweetener of choice)
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
Crumble Topping
- ¼ cup all-purpose or whole wheat flour
- ¼ cup old-fashioned oats
- 2 tablespoons granulated sugar (or sweetener of choice)
- Pinch of salt
- ⅛ teaspoon cinnamon (optional)
- 1 tablespoon extra-virgin olive oil or melted butter
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350° F. Spray or grease a 6-inch cast iron skillet and set aside.
- Heat a small saucepan over medium-high heat. Add blackberries, sugar, and lemon juice. Bring to a boil, reduce heat to medium, stir in cornstarch, and simmer until berries begin to break down, about 3–4 minutes. Transfer to the prepared skillet.
- In a small bowl, combine the flour, oats, sugar, salt, and cinnamon. Add the oil or melted butter and lemon juice, and stir until the mixture is moistened and forms small clumps. Sprinkle the crumble evenly over the fruit, leaving some edges exposed.
- Bake for 20–25 minutes, until the topping is light golden. Let cool for about 5 minutes and serve with vanilla ice cream or Greek yogurt if desired.
Notes
Nutrition
Calories: 223 kcal |
Carbohydrates: 35.9 g |
Protein: 3.9 g |
Fat: 8.2 g |
Fiber: 6.7 g |
Sugar: 14.2 g
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